With a graham cracker crust, vanilla custard filling, and fluffy meringue topping, this Graham Cracker Cream Pie is a family favorite recipe that I’m sure you’re going to love as much as I do.
Based on my recent Instagram poll, about 70% of you had never heard of Graham Cracker Cream Pie. (Approximately 10% of that 70% knew of the pie but by a different name.) This didn’t surprise me because I’ve never seen Graham Cracker Cream Pie anywhere besides my family’s gatherings. I don’t want folks to miss out on all the deliciousness, so I’m here today to share the recipe with you.
What is Graham Cracker Cream Pie?
Graham Cracker Cream Pie is a simple cream pie recipe. It consists of a graham cracker crust, vanilla pudding (custard), and meringue topping. That’s it.
And while I realize that may sound sort of boring, there are times when basic is best. This classic recipe came into our family via my maternal side. My grandma, who got the recipe from her mother, made it throughout my childhood. My mom and aunt took over after that, and now I suppose it’s my turn. (My mom and aunt still make it, too.)
How Do You Make Graham Cracker Cream Pie?
The recipe is fairly straightforward, but it helps to have some pie baking skills and experience. If you’re a novice baker, the pudding and meringue can be tricky. That’s what kept me from trying this recipe for so long. However, as you can see, I managed with no issues.
The first step is preparing the graham cracker crust, which is a combination of graham cracker crumbs, sugar, and butter. The mixture gets pressed into a 9-inch pie dish and baked for 10 minutes. After it cools, the pudding is added.
To make the vanilla custard pudding, mix and heat the milk, eggs, sugar, and corn starch. Once the pudding thickens, remove it from the heat and whisk in butter and vanilla extract. (The full ingredient list and instructions are in the printable recipe card below.)
Pour the pudding into the graham cracker crust.
Now, it’s time to make the meringue. I find this easiest to do in a stand mixer with a whisk attachment. For best results, the egg whites should be at room temperature. Beat the egg whites with a bit of cream of tartar and slowly add the sugar. Continue beating until stiff.
Next, put the meringue on the hot pudding. (The pudding needs to be hot to prevent the meringue from “weeping.“) I found it’s easy to spread the meringue with a small offset spatula.
If desired, use a regular spatula to create peaks in the meringue. Do this by slightly pressing the spatula into the meringue and then pulling up quickly.
When the meringue is nicely peaked, return the pie to the oven for 15-20 minutes or until the meringue is lightly browned.
That’s it! You’ve made a Graham Cracker Cream Pie.
You’ll want to give your pie plenty of time to cool and set before serving.
As I mentioned above, this pie is one of my family’s favorites. We have it at almost every family gathering and holiday meal, especially during the holiday season.
Looking for more delicious pie recipes? Try these:
- Cinnamon Roll Butternut Squash Pie
- Cranberry Pecan Pie
- Blackberry Pear Pie
- Strawberry Rhubarb Crumble Pie
- Bite-Sized Peanut Butter Pies
Give this Graham Cracker Cream Pie recipe a try. I think you’ll enjoy it as much as we do!
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 6 tablespoons melted butter
- 2 2/3 cups whole milk
- 4 egg yolks
- 1 cup sugar
- 4 tablespoons corn starch
- 1 teaspoon vanilla
- 3 tablespoons butter
- 5 eggs whites room temperature
- 1/3 cup sugar
- 1 teaspoon cream of tartar
Begin by preheating the oven to 350 degrees F.
In a medium bowl, mix the graham cracker crumbs with the sugar. Stir in the butter until the mixture resembles wet sand. Press the mixture into the bottom and sides of a 9-inch pie dish to create an even layer. Bake for 10 minutes. Remove from the oven and allow to cool.
In a medium saucepan, add the milk, egg yolks, sugar, and corn starch. While whisking frequently to prevent the mixture from burning, cook on medium heat until the mixture thickens and just starts to boil. Remove from heat and stir in the vanilla extract and butter. Whisk to combine. Pour this mixture into the cooled pie crust.
Add the egg whites to the bowl of a stand mixer fitted with a whisk attachment. Beat on high until the egg whites start to foam. Add the cream of tartar. Then slowly pour the sugar into the egg whites while mixing. Continue beating until stiff peaks form.
Spread the meringue over the hot custard pudding. If desired, use a spatula to create "peaks" in the meringue by slightly pressing the spatula into the meringue and pulling it out quickly. Repeat across the top of the pie.
Place the pie back into the 350-degree-F oven. Bake for an additional 15-20 minutes or until the meringue is golden brown.
Allow the pie to cool and set before serving.